Curried Crab and Corn Vol-au-vents
Vol-au-vent cases are very simple to make at home and can be filled with lots of different ingredients. Here we have used crab mixed with corn and curry powder; the brown crab meat adds a richness and extra depth of seafood flavour, but if you don't like it, simply replace with extra white crab meat. You could also garnish these with chopped chives, or an extra sprinkle of paprika.
Ingredients
Metric
Imperial
- 500g of puff pastry block
- 1 egg, beaten
- 50g of brown crab meat, (cooked)
- 50g of white crab meat, (cooked)
- 1 tbsp of créme fraiche
- lemon juice to taste
- 1 tsp curry powder
- 1 pinch of paprika
- 2 tbsp of sweetcorn kernels
- 1 tbsp of coriander leaves
- sea salt to season
- white pepper to season
Equipment
- 3cm diameter cutter
- 4cm round cutter
Method
Preheat the oven to 190ºC/Gas mark 5
Roll out the pastry to a thickness of approximately 5mm, then cut circles using the larger cutter, taking care not to twist as you cut. Use the smaller cutter to partially cut smaller circles in the centre of each large circle – don’t press all the way through the pastry. You can reroll the remaining pastry but bear in mind that it won’t rise as well
- 500g of puff pastry block
Place the circles on baking trays and brush with the beaten egg, taking care not to brush the sides, as this will stop the pastry from rising as well. Bake for 15 minutes, or until risen and golden
- 1 egg, beaten
When cool enough to handle, cut the centre circle out, leaving the base intact
Combine the crab, corn, creme fraiche, lemon juice, curry powder and paprika. Taste and adjust the amount of lemon juice, seasoning or curry powder as necessary
- 50g of brown crab meat, (cooked)
- 50g of white crab meat, (cooked)
- 2 tbsp of sweetcorn kernels
- 1 tsp curry powder
- lemon juice to taste
- 1 tbsp of créme fraiche
- 1 pinch of paprika
- sea salt to season
- white pepper to season
Divide between the pastry cases and top with the coriander leaves
- 1 tbsp of coriander leaves
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